Shrimp in panko

Ingredients

• 400 glarge raw shrimp, peeled with tails on
• 100 gpanko (Japanese breadcrumbs)
• 50 gflour
• 2eggs, beaten
• to tastesalt and pepper
• 1 tspgarlic powder
• for fryingsunflower oil
• 4 tbspmayonnaise
• 1.5 tbspsriracha
• 1 tbsplime juice
• to tastefresh coriander or spring onion, for garnish

Instructions

1. 1

   Dry and season

   Pat the shrimp dry with kitchen paper. Season lightly with salt, pepper and a pinch of the garlic powder.

2. 2

   Set up coating

   Put the flour, beaten eggs and panko in three separate deep plates. Coat each shrimp in flour and shake off the excess, dip it in egg, then roll it in panko. Press the crumbs gently so they stick.

3. 3

   Heat the oil

   Pour about 1 cm of sunflower oil into a frying pan and heat over medium heat to roughly 175°C (350°F). Test it with a small piece of panko; the oil is ready if it sizzles straight away.

4. 4

   Fry the shrimp

   Fry the shrimp for 2 to 3 minutes, turning them halfway through, until golden brown. Cook in batches to avoid crowding the pan and help the oil stay at temperature.

5. 5

   Drain briefly

   Lift the shrimp out of the pan and leave them briefly on paper towels to drain.

6. 6

   Mix the sauce

   Meanwhile, stir the mayonnaise, sriracha and lime juice together until smooth.

7. 7

   Garnish and serve

   Serve the shrimp immediately with the dipping sauce alongside. Garnish with fresh coriander or spring onion.

What is shrimp in panko?

This dish pairs shrimp with panko, Japanese-style breadcrumbs known for their light, flaky texture. It draws on a familiar Asian-inspired combination of crisp fried seafood and a punchy dipping sauce.

Here, a three-stage coating gives the shrimp a crunchy exterior while the sriracha mayo adds creamy heat and lime tang. Keeping the tails on also makes the pieces easy to pick up as a snack.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 29g protein, 37g carbs, 21g fat.

The shrimp provide most of the protein, while panko, flour and the egg coating contribute carbohydrates. Mayonnaise and the oil used for frying account for much of the fat, with the amount absorbed varying by batch; serve with vegetables or salad to round out the plate.

The coating makes the crunch

Flour first: a thin dusting helps the beaten egg cling to the shrimp. Shake off any excess so the coating does not become thick or pasty.

Panko last: roll each shrimp thoroughly, then press the crumbs on gently. A good, even layer helps create a crisp crust as it fries.

Keep the shrimp dry

Dry shrimp: pat them well with kitchen paper before seasoning. Excess moisture can make the coating slip rather than adhere.

Season lightly: salt, pepper and garlic powder flavour the shrimp beneath the crust. Use only a pinch of garlic powder at this stage, as the panko coating is thin.

Watch the oil temperature

Ready to fry: the recipe uses about 1 cm of oil, heated to roughly 175°C (350°F). A small piece of panko should sizzle immediately when added.

Work in batches: too many shrimp at once can cool the oil and make the coating less crisp. Give each piece space and let the oil return to temperature between batches.

Check for golden, crisp shrimp

Fry for 2 to 3 minutes, turning the shrimp halfway through, until the panko is golden brown. Shrimp cook quickly, so keep an eye on them rather than waiting for the full time if they colour sooner.

Drain the cooked shrimp briefly on paper towels. Serve soon after frying to enjoy the contrast between the crunchy coating and tender shrimp.

Balance the dipping sauce

The sauce combines mayonnaise with sriracha and lime juice. Stir until smooth, then serve it alongside the shrimp so each person can dip to taste.

Fresh coriander or spring onion adds a fresh finishing touch. For a simple meal, serve with rice or a crisp salad alongside the fried shrimp.

Recipe notes & tips

• Arrange the flour, egg and panko plates in order to make coating each shrimp easier.
• Shake off excess flour before dipping the shrimp in egg.
• Press the panko on gently so it adheres without crushing the crumbs.
• Use a small piece of panko to check the oil before frying the shrimp.
• Fry in batches and allow the oil to heat back up between them.
• Mix the sauce while the shrimp are frying to serve everything promptly.

Variations

• Adjust the heat: use less sriracha for a milder dipping sauce.
• Add more citrus: increase the lime juice slightly for a sharper sauce.
• Try a different garnish: use fresh coriander or spring onion, as preferred.
• Serve as a meal: add rice and a simple salad alongside the shrimp.
• Make the sauce ahead: stir the mayonnaise, sriracha and lime juice together before frying.

Common mistakes to avoid

• Wet shrimp: the coating may not stick well; pat them dry before seasoning.
• Too much flour: it can leave a heavy coating; shake off the excess before dipping in egg.
• Loose panko: crumbs can fall away during frying; press them gently onto the egg-coated shrimp.
• Crowded pan: the oil can cool and the shrimp may cook unevenly; fry in batches.
• Oil not hot enough: the coating can turn greasy; check that a panko crumb sizzles straight away.
• Overcooking: shrimp can become firm and dry; check for a golden crust after 2 to 3 minutes.

How to store

For the best crunch, eat the shrimp immediately. Refrigerate leftovers in an airtight container for up to 2 days, storing the sauce separately; reheat the shrimp in an oven or air fryer until hot, though the coating may soften.

Frequently asked questions